Taste.com.au – September 2019

japanese hot dog

makes 4 | prep 10 mins | cooking 15 mins

60ml (^1 ⁄ 4 cup) rice wine vinegar

1 tsp caster sugar

(^1) ⁄ 2 tsp salt
2 French shallots, peeled,
thinly sliced
125g (^1 ⁄ 2 cup) whole egg
mayonnaise
1 tsp wasabi paste
4 Angus beef sausages
60ml (^1 ⁄ 4 cup) teriyaki
sauce
4 soft bread rolls
1 Lebanese cucumber, halved,
deseeded, cut into
matchsticks
Pickled ginger and thinly
shredded toasted
nori sheets, to serve
1 Place the vinegar, 60ml (^1 ⁄ 4 cup) water, sugar and salt in a small
saucepan. Stir over medium heat until sugar dissolves. Place the
shallot in a small heatproof bowl and pour over the pickling liquid.
Set aside to pickle.
2 Meanwhile, combine the mayonnaise and wasabi in a bowl.
3 Heat a lightly oiled frying pan over medium-low heat. Cook
sausages, basting frequently with the teriyaki sauce, for 10 minutes
or until cooked through.
4 Slice the rolls down the centre, making sure not to cut all the way
through. Drain the pickled shallot. Place a sausage in each roll.
Top with the pickled shallot, cucumber and pickled ginger.
Drizzle over the wasabi mayonnaise then sprinkle with nori.
PER SERVE • 18.3g protein • 43.5g fat (11.1g saturated fat)

• 43.7g carb • 4.8g dietary fibre • 648 Cals (2710kJ)

argentinian choripan

makes 4 | prep 20 mins | cooking 15 mins

4 crusty bread rolls

4 fresh chorizo sausages

150g cherry tomatoes,

chopped

pebre sauce

(^1) ⁄ 2 white onion, finely 
chopped
(^1) ⁄ 2 cup chopped fresh
coriander leaves
2 garlic cloves, crushed
2 small fresh red chillies,
deseeded, finely chopped
60ml (^1 ⁄ 4 cup) extra virgin olive oil
2 tbs red wine vinegar
1 To make the pebre sauce, combine all the ingredients
in a bowl. Season.
2 Preheat a barbecue grill or chargrill pan on medium. Slice the
rolls down the centre, making sure not to cut all the way through.
Open slightly, being careful not to break in half, and grill, cut-side
down, for 3-5 minutes. Grill chorizo, turning often, for 10 minutes or
until charred and just cooked through. Transfer to a chopping board
and cut in half lengthways. Grill again, cut-side down, for
2-3 minutes or until slightly charred.
3 Place a chorizo in each roll then top with the tomato
and pebre sauce.
PER SERVE • 32.4 protein • 43.6g fat (12.4g saturated fat)

• 34.6g carb • 4.6g dietary fibre • 669 Cals (2797kJ)

cook it now!

September 2019 taste magazine 67